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Sticky Honey Butter Chicken in a skillet coated in a rich honey garlic glaze garnished with fresh parsley

Sticky Honey Butter Chicken

Crispy golden chicken thighs tossed in a rich sticky honey butter garlic sauce. A quick, family-friendly dinner ready in just 30 minutes with simple pantry ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs cut into 2-inch bite-sized pieces
  • 1 tbsp cornstarch
  • 1 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 3 garlic cloves thinly sliced
  • 1 tbsp avocado oil
  • 1/4 cup honey raw local honey recommended
  • 2 tbsp soy sauce or tamari use tamari for gluten-free
  • 1 tbsp rice vinegar
  • 2 tbsp cold unsalted butter kept cold until use
  • fresh parsley finely chopped, for garnish

Equipment

  • Large skillet
  • Mixing bowl
  • Tongs
  • Instant read meat thermometer

Method
 

  1. In a large bowl, combine cornstarch, flour, salt, pepper, and garlic powder. Add the chicken pieces and toss until every piece is evenly coated. Shake off any excess before cooking.
  2. Heat avocado oil in a large skillet over medium heat. Once hot and shimmering, add chicken in a single layer. Work in batches if needed to avoid crowding. Cook for 5 to 6 minutes per side until deep golden brown and cooked through to 165 degrees F. Remove and set aside.
  3. Add sliced garlic to the same skillet and cook for about 1 minute, stirring constantly, until fragrant and lightly golden. Watch closely to avoid burning.
  4. Lower the heat to medium-low. Add cold butter and let it melt slowly while stirring. Pour in honey, soy sauce, and rice vinegar. Stir until smooth and glossy. Add 2 tbsp of water if a thinner sauce is preferred.
  5. Return the chicken to the skillet and toss well to coat every piece. Simmer for 1 to 2 minutes until the glaze thickens and clings to the chicken.
  6. Remove from heat. Garnish with freshly chopped parsley and serve hot immediately for best texture.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat with a splash of water or chicken stock. Works great for meal prep. Use tamari and gluten-free flour blend to make this recipe gluten-free.